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Notes: I find it important to let the machine get pretty darn hot before putting the beans in, stir them a bit, and then put on the chaff collector. Follow the recipe realizing Outlier FC may occur here or there and your FC may really occur before or somewhere in my notes. At the end move fan from 0 to 7 to 0 etc every 10 seconds or so as 2C Approaches or as 2C is happening. Slight variations in this guide due to particular bean will occur, however I have had good results with this roasting different beans.

I produced some Nicaragua last week that was to die for. The wife ( a non-believer ) ran out of her coffee and was forced to have some - she said and I quote: "It was the best cup I've had in my life". I ran another batch today ( excellent as well ) and I also ran a batch of Guatemalan that turned out nice.

You may see 1C and 2C at different spots.. I ran each of them 7 seconds into 2C.

Can't wait to go to sleep tonight so I can have more ( and more and more ) tomorrow.

Yes, I'm just getting started in my roasting adventure, and FINALLY getting some tasty coffee from my SR500 has definitely motivated me. Three roasts with your Profile: Costa Rica, Nicaragua and Organic Bolivia. ALL were tasty!
Prior to using your profile, all that I would do is run low heat high fan for Three minutes, then drop the fan to low and put the heat on cool and stir for 30 seconds, then go back to full fan and high heat for another minute, then drop to 3 on the fan till 1C, then go to 5 on the fan to finish out 1C and let it go till first sound of 2C, then cool on full fan. I got some strange flavors doing that and I almost gave up on it. Now I have something to keep me at it.
I'm planning on building something like this pretty soon ( https://forum.hom...post_40357 ). I already have the exact same VC motor. First profile I will run on it will be yours. Thanks a bunchEdited by JitterzZ on 01/19/2019 4:38 AM

Took me about 6 months to dial this in. Almost gave up but this scheme works well with everything I've tried. Big issue with that machine is the stupid timer, if it runs low then it goes to Auto Cool and kills your roast so always remember to add time.

I also always cook into 2C, ignoring the outliers and once I get a good 4-5 seconds of steady 2C then I cool. I then dump the beans onto a pizza pan that has spent a good 30 seconds in the fridge... wait another few minutes and bag-n-seal...

Just ordered some more Nicaragua Selva Negra Cataui Honey from Burmans, it turns out well. Peaberrys are interesting and usually very very good.

After a few try's I find Costa Rica beans to be very forgiving and a great bean to start with but boring.

Yeah, that timer got me the first time I did your roast, but I quickly recovered it and the roast turned out good. I'm just getting into this roasting business so I'm not familiar with what beans I should be buying. I've mostly just roasted the free coffee that came with my popper that I started out with from Sweet emms, and the free stuff that came with the Behmor Roaster that my Wife got me for Christmas. I tried the Behmor a few times and it's just not the way that I want to roast. After the full manual experience of the popper and now the sr500, It's full-manual Fluid bed roasting for me forever. Even the blah blah roasts from the popper ruined my ability to drink anything less than fresh roasted. Ultimately I plan on building some of the larger Fluid Bed roasters found in this forum. Thanks for all of the tips. Good stuff!

Just ordered from CoffeeBean Corral and beans were shipped instantly. Thanks for alerting me to Burman's. Question- does the SR500 give you temperature feedback? Seems as though that would be an important guide for reproducing roasts, since you might see different performance based on your electric company's generosity and ambient temp/ humidity on any given day. I know this is not an exact science, the nerd in me says temperature feedback would be important. Just curious.

Just ordered from CoffeeBean Corral and beans were shipped instantly. Thanks for alerting me to Burman's. Question- does the SR500 give you temperature feedback? Seems as though that would be an important guide for reproducing roasts, since you might see different performance based on your electric company's generosity and ambient temp/ humidity on any given day. I know this is not an exact science, the nerd in me says temperature feedback would be important. Just curious.

No, and if it did it would be really groovy... the settings are Low/Med/High and a dial for low-high air flow. For the price it's not a bad machine but you do have to dial it in, and yea ambient temp/humidity/etc can play a role in any roast. I live in the desert so it's all pretty much the same for me. It would also be good if it did not start with a 6 minute roast time because it will automatically go into cool-mode at the 2 minute mark ( i think )... I keep adding time to the thing so that doesn't happen. The SR700 does allow you to hook up to your laptop and use some software to store your roast profile, which is good I suppose.

Notes: I find it important to let the machine get pretty darn hot before putting the beans in, stir them a bit, and then put on the chaff collector. Follow the recipe realizing Outlier FC may occur here or there and your FC may really occur before or somewhere in my notes. At the end move fan from 0 to 7 to 0 etc every 10 seconds or so as 2C Approaches or as 2C is happening. Slight variations in this guide due to particular bean will occur, however I have had good results with this roasting different beans.

Just ordered the HeatSnob ( http://heatsnob.com/ ) to see what your profile looks like on it. Just have to figure out the best placement when I get it.

A Mastech MS6514 could offer you two temperature channels and Artisan compatibility for same or less.

Good stuff. I wish I would have known before I ordered my HeatSnob. I checked Amazon and it's going for $600+. I thought that's not right, and checked the Bay where I can get it from China for a little more than $70. It definitely looks functional and I will be picking it up to use on my DIY build in the near future. Thank you.

HeatSnob - wow super cool I may have to pick one up -
I think if you carefully drilled a hole through the chaff collector, slowly so as not to 'crack' that would be the best bet.

Really interested in the results too - if you get it let me know..!

I got the idea from this thread: https://forum.hom...ad_id=5302
Unfortunately I ordered the 25mm probe instead of the 100mm, as 25mm is the one that comes with the HeatSnob from the place that I ordered it from. I should have ordered from here: https://beanbay.c...ee-brewershttps://beanbay.c...raid-100mm Although, I'm not sure if 100mm is even long enough for the SR500.
If I can't figure out how to utilize the 25mm probe in the SR500, I will order the 100mm probe and mount it as in the thread above. Here's a video of a thermocouple in the SR500 https://youtu.be/...
I'll give it a try when I receive it.

HeatSnob - wow super cool I may have to pick one up -
I think if you carefully drilled a hole through the chaff collector, slowly so as not to 'crack' that would be the best bet.

Really interested in the results too - if you get it let me know..!

Haven't gotten around to figuring out how to mount my HeatSnob in my SR500 yet. Just wanted to share this link with you, as it turned out to be my best cup yet. http://coffeegeek...010#594010
It's a 140 gram batch. I stirred until the beans were really going, then put the chaff collector back on and adjusted the air per AlanAdler's post. PERFECTION!